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Bearnaise Sauce


  • 2 tablespoons dried tarragon
  • 2 tablespoons finely chopped onions
  • 1/4 teaspoon salt
  • A pinch of freshly ground black pepper
  • 3/4 cup distilled white vinegar


  • Combine all of the ingredients in a saucepan over medium heat. Simmer for 15 minutes until almost all of the vinegar evaporates, leaving about 1 tablespoon. Let cool. Can be stored for up to 1 day in an airtight container in the refrigerator. Fold into the hollandaise when ready to serve.